Today's Guide: What classic dishes can casserole make? One is the production of casserole dishes and classic dishes.
There are many ways to make casseroles, including soup, thick soup and dry cooking. The cooking methods are mainly roast, roast, stew, stew and simmer, and there are many classic dishes, such as grilled fish head in casserole, Dongpo meat in casserole, braised mutton in casserole, stewed hoof flower in casserole, casserole porridge and so on.
In the casserole series, although there are many kinds and rich ingredients, it seems chaotic. In fact, casseroles can be divided into three main categories: one is directly cooked ingredients, the other is semi-cooked ingredients, and the other is fully cooked ingredients.
Fresh food production refers to the ingredients after cleaning, knife changing, seasoning and pickling, oil, material head, soup and so on. Add them to the bottom of the casserole, then sort out the marinated ingredients and cook them directly by roasting, roasting and stewing, such as the fish head roasted in the casserole.
Semi-cooked cooking, which is to cook the raw materials in a casserole with low fire, is not fully mature and tasty. Generally, it is used to make dishes that are difficult to cook and want to blend into the characteristics of casserole, such as beef brisket in casserole and stewed pig's trotters in casserole.
Well-done, which should be easy to understand, is to cook the food and put it in a casserole. Generally, this kind of food is not suitable for cooking in casserole for a long time, such as asparagus and baby cabbage. Of course, in order to shorten the cooking time and increase the output of vegetables, a lot of meat will be cooked directly and then cooked in a casserole.
The above points are the casserole series, and the three main methods of making ingredients, whether fresh, semi-cooked or fully cooked, are all aimed at integrating the characteristics of casserole.
Second, the characteristics of casserole dishes
1. There are many ways to continuously heat dishes, such as dry pot, hot pot, pot, pot and so on. The casserole is different from it in that its wall thickness is slow and it prefers heat preservation. When eating delicious food, it is more to keep warm than to keep warm. Other containers heat quickly and cool quickly, so they are called heating, not heating.
2. The food is delicious, because casseroles are generally ceramic utensils, and the stewed ingredients have that delicious taste. Just like the soup simmered in ceramic pot in life contains its unique fragrance, which is unmatched by other soup making tools.
3. The ingredients are nutritious, and the ingredients in the casserole can ensure less loss of nutrients. Because of the slow heat transfer and heat preservation of the casserole, the casserole is boiled without boiling, and it is always in a slow stew state, and the nutrients of the ingredients will not be lost with boiling.
Although the dishes made by expanding knowledge casserole are delicious and nutritious, due to the material problems of casserole, you should also pay attention to safety when using it to avoid scalding or cracking of casserole. You should pay attention to the following points.
Can't dry-cook, the casserole is easy to crack. When you use it, you should add soup, ingredients and then fire. The order should not be reversed to avoid cracking or damage of the casserole.
Avoid hot and cold. As friends all know, boiling water is easy to burst when poured into a glass in winter. Similarly, when we use a casserole, when we take it away from the fire, don't put it in the position of glass, marble or water. When the casserole is very hot, it is easy to burst and hurt people.